Food

ARAMARK, our food service provider, leads the way in reducing the environmental impact of the food that we eat. Below are some of the initiatives that are already in place around the University.

100 percent of our fry oil is recycled and either burned for fuel or converted into biodiesel.

All napkins are made with 100 percent post-consumer content.

Cafeteria trays have been eliminated. This action saves energy to reduce our carbon footprint plus 500 gallons of water per year since the trays no longer need to be washed. It also reduces food waste.

Where food is available for take away, the outlets use biodegradable and compostable plates and take-out containers. The Gray Conference Center uses corn-based disposable coffee cups.

Local vendors supply as much of the food as possible, including New England Coffee, Edo Sushi, Big Sky snack distributors, DNR Provisions, The Grease Guys, Carla's Pasta, and Garelick Farms. Seasonal and organic produce are also obtained from local sources whenever possible.